At this upmarket restaurant and cocktail bar towards the end of Jones Bay Wharf, they’re paying homage to both location and history. An interior of steel columns and trusses hark back to the wharf’s previous life as an industrial port, while head chef Ian Royle’s (Catalina, Hyatt Auckland) seafood-focussed menu complements the waterside setting. Australian ingredients are prepared with east-Asian flavours in dishes like the John Dory with Warrigal greens and lobster yuzu butter, or Moreton Bay bug and pork belly with mustard soy, pickled daikon and wasabi mayo.
At the bar they’re giving cocktails a similar treatment, with sake-spiked Negronis and the Bloody Rosemary, a twist on the Mary incorporating Sichuan peppercorns and wasabi. Available for weddings and functions, the large, airy dining room has floor-to-ceiling windows on one side, offering views across the water all the way to the Harbour Bridge.
